“Food Inc.

Quite an analogy!

Food, Inc. an eye-opening, mouth-closing documentary from director Robert Kennar, opens June 12 in select theatres in New York, LA and San Francisco. It expands to more cities nationwide on June 19.

What’s all the fuss about?

The documentary centers around the harsh reality of where our food comes from. The film argues that the branding behind our food products – that of friendly farms and happy, hardy farm workers – is actually one huge myth. Instead, the film points out, our food is churned out, assembly line style, from a small group of multi-national corporations.

This type of ‘factory food’ is abusive to both animals and humans. In order to shield us from the ugly truths behind factory food, the industry has deliberately dropped an ‘invisible veil’ between consumers and where their food comes from…because quite simply, if more people knew, they wouldn’t want to eat it.

Not very appetizing.

Monsanto’s Revenge

Meanwhile, the huge food corporation and maker of genetically-modified food (GMO), Monsanto, isn’t taking Food, Inc. lying down.  They have posted an entire Food Inc. rebuttal section on their site.  Special thanks to La Vida Locavore for discounting much of what the corporate food monster has posted there.

I’ve long been an advocate for fresh, seasonal, local and organic food – and the myriad health benefits therein. Organic food is more nutrient rich, and better for the planet.  I’m thrilled that Food, Inc. will get people talking about the source of our food, which is both a huge health issue and one with deep planetary impact.

Do you plan on seeing the film?  Share your thoughts here, either after or before you see it and let us know what you think!

This week, I’ve got more fuel for the fire.

A recent study about chronic exposure to low-levels of atrazine, the most heavily-used herbicide in the U.S., links it to myriad health issues in lab rats including:

• insulin resistance
• obesity
• a heightened risk of diabetes, especially when exposure to atrazine is coupled with high-fat diets.

We’ve all heard about our nation’s unfortunate obesity problem; is it any wonder when obesity-enhancing herbicides are ‘baked in’ to our food? Check out the opening comments of the study…

“ATZ (atrazine)-usage and obesity maps [in the U.S.] show striking overlaps, suggesting that heavy usage of ATZ may be associated with risk of obesity.”

When you opt for organic food, your choosing high doses of nutritionally rich flavors and cancer fighting antioxidants, which adds up to a healthy dose of preventative medicine. When you choose and consume conventionally grown foods you are consuming the toxic traces left behind from herbicides like atrazine…all the more reason to spend a bit more for them at the market – or you can get my free report: The Definitive Guide To Shopping For Organic Foods on a Budget” when you sign up for our free newsletter). Or better yet, grow your own organic favorites or visit your local farmers’ market where you’ll find many pesticide- and herbicide-free fruits and veggies at great prices.

I always advise budget-minded readers that if they have to choose only a few organic foods to invest in, they opt for the ones they consume the most.

What are your experiences with shopping for organic foods on a budget? Leave us a comment – we love hearing from you!

Source: THE SCOOP – May 2009 Organic Center Newsletter Study: Soo Lim et al., “Chronic Exposure to the Herbicide, Atrazine, Causes Mitochondrial Dysfunction and Insulin Resistance,” Plos One, Vol. 4, Issue 4:e5186, April 2009.

…it’s a heck of a good start!

When I found out that there were several bitter truths beyond the taste of my favorite dark chocolate, another layer of guilt was added my guilty pleasure.

Not-so-sweet truths about ‘conventional’ chocolate include:

• Pesticides used in ‘conventional’ cocoa farming impact the soil, water, and the health of cocoa farmers
• Unethical practices in the cocoa industry – especially in Africa – include forced child labor, unfair pay, and poor working conditions

That’s why I was pleased as punch to read about the World Cocoa Foundation’s June Partnership meeting in Washington, D.C. June 3-4th. The meeting will be attended by top U.S. foreign agriculture brass and many other key decision makers in the industry. According to the WCF’s President, Bill Gutyon, “Efforts to improve farming practices, incomes and overall wellbeing for the millions of people who grow this unique crop are expanding significantly.”

One great start is the Cocoa Livelihoods Program, a new, $40 million program funded by the Bill & Melinda Gates Foundation, eleven leading chocolate industry companies, and other partners. The program aims to significantly improve the livelihoods of approximately 200,000 cocoa farmers in West and Central Africa.

Show your support for organic chocolate with this scrumptious cupcake recipe; and let us know what favorite organic, fair trade chocolate brands are in your cupboard. We love hearing from you!

Source

Having put out a call to chefs for holiday Brussels sprouts recipes, I was contacted by Lyle Davis, co-owner of Big Bang Catering, a company that operates out of Pastures of Plenty Farm—a 35-acre organic cut-flower and vegetable farm in Longmont, Colorado.

All of Big Bang’s menu choices are made from the freshest ingredients available—locally grown and organic, whenever possible.

Lyle wants to share his special Brussels sprouts recipe with Organic Authority readers.

Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce

Serves 6 to 8

2 lbs. Brussels sprouts
4 tablespoons unsalted butter
4 garlic cloves, minced
2 lemons, cut in half
Salt and pepper, to taste
1 cup roasted hazelnuts

1. Trim the Brussels sprouts’ stems and remove any tough or yellowing outer leaves.
2. Blanch in boiling salted water for 5 to 7 minutes or until al dente. Plunge them into ice water to stop the cooking process.
3. Melt butter in a large skillet over a medium heat. Sauté garlic until softened.
4. Squeeze lemon juice into the pan through a sieve. Whisk the sauce.
5. Add Brussels sprouts and toss until thoroughly coated and heated.
6. Season to taste.
7. Add nuts just before serving.